Beet pistachio mint salad

June 24, 20181 min read

Beet salad :

1 large beet ( washed and trimmed)

1/3 cup pistachio

1/3 cup chopped mint

1 large lemon ( juice )

1 lemon zest

1-2 Tbs sesame oil

Spices: cumin, salt & pepper

Instructions:

Place beet in a saucepan covered with salted water to taste (with at least 1 tsp of vinegar). Boil until tender [usually, 30-45 minutes, depending on the size of the beets]. Boiling can take up to 60 minutes for larger beets. Drain and run cold water over beets.

While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the sesame oil with lemon juice (warm beets absorb more ), 1 teaspoon salt, and 1/4 teaspoon pepper & cumin Taste for seasonings.